Orange Ogura Cake (香橙相思蛋糕)

Orange Ogura Cake

This is my first attempt to make this delicious Cake. The cake is called Orange Ogura Cake in English/Japanese but in Chinese it is known as 相思蛋糕 which literally translates as Pining4U or Lovesickness Cake.  Orange Ogura Cake is soft, moist,  spongy, airy and light cake..

 Ingredients:

     70g Orange juice

     40g Vegetable oil

     1/4 tsp Salt

     55g Hong Kong Flour/Plain flour

     zest from 2 oranges

     4 Egg yolks + 1 whole egg (60g each)

     150g Egg white

     1/4 tsp Cream of tartar

     70g Sugar 

Method:

Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.

Whisk egg yolks,

 egg,and vegetable oil until frothy and add orange juice, mix well. Sift in flour and orange zest, mix well set aside.

Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff). 

Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.

Pour batter into pan and tap pan lightly to remove air bubbles. 

Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.

Remove cake immediately after baked and invert cake on wire rack to cool. 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                 

                                      

Lopes Pulut Hitam (Steamed Black Glutinous Rice with Palm Sugar Syrup)

Lopes Pulut Hitam (Steamed Black Glutinous Rice with Palm Sugar Syrup)

~Ingredients~

1/2 kg Black Glutinous rice, washed

2 cups of water

1 tsp air chang/air abu...... I'm not sure why it's called air (as in water) when it actually is clups of powder)

35 pieces of banana leaves cut into 5"x10" rectangle sizes, wilted briefly over flame

7 rafia strings cut into 2'5" lengths 

~Method~

 Pour the water over the glutinous rice.

Sprinkle with air chang evenly over the rice.

Mix it in well until the air chang dilutes.

Put the rice aside & allow it to rest for about 1 5 minutes

Roll the banana leaf into a cone, shiny side out .

 Fill it in with 2 heaped tablespoons of rice. Press tightly until the rice is snug.

Flatten the cone to now look like a triangle.

 Flap the final opened side over, to complete the triangle & seal in the rice.

Arrange the filled triangle in stacks of three, with all the corners not in alignment.

Tie the stack of three triangles with one rafia string at each corner of the triangle.

This will keep the triangles tightly together when boiling it.

When all the triangles have been tied up into 7 batches, place it in boiling water.

Make sure the Lopes are submerged below the boiling water. Cover the lid.

Boil on medium heat for an hour.

Remove the Lopes form the water and place in onto a strainer. Allow it to cool.

When ready to consume, peel off the banana leaf, coat the Lopes with Grated Coconut & drizzle generously with Palm Syrup.

Oh!!! Yummy! I'm desiring it right now! 

Ingredients for Palm Sugar Syrup:~ 

1 cup chopped palm sugar

1/2 c coarse sugar

2 cups of water

2 pandan leaves, knotted

1 tsp sago flour diluted in 1/4 water

~Method~ 

Put the palm sugar, coarse sugar, water & pandan leaves in a pot.

Boil on medium heat.

After about 10 minutes, pour the sago mixture gradually over the palm sugar syrup.

When it thickens, put aside until ready to serve with the Lopes. 

Ingredients for Grated Coconut:~ 

1 whole grated coconut (white only)

1 tsp salt

1 pandan leaves, knotted 

~Method~ 

Steam the grated coconut and pandan leaves over boiling water for about 10 minutes.

Remove from steamer & immediately sprinkle with salt.

Toss it around until the salt combines.

Sprinkle over the lopes when ready to eat.
Oh!!! Yummy! I'm desiring it right now! 

Have a lovely rest of the weekend and bye for now..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

  

Nigella's Double Chocolate Chunk Muffins

Nigella's  Double Chocolate  Chunk  Muffins

200  grams  plain flour

 25  grams  cocoa powder  (plus extra for dusting)

 1  tablespoon  baking powder

 1  teaspoon  ground cinnamon

 115  grams  golden caster sugar

 185  grams  white chocolate  (broken into pieces)

 2  medium  eggs

 100  ml  sunflower oil

 225  ml buttermilk 

Method

Preheat the oven to 200oc/400of/Gas Mark 6. Line a 12-hole muffin tin with double muffin paper cases. 

Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar and  white chocolate. 

Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.

Spoon the mixture into the paper cases, filling each three-quarters full. 

Bake in the preheated oven for 20 minutes, then remove the muffins and cool on a wire rack. 



Enjoy ..Have a fun Weekend Everyone !!!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                                                                              

Black Glutinous Rice Dessert / Bubur Pulut Hitam

Black Glutinous Rice Dessert / Bubur Pulut Hitam

Ingredients

200g  black sticky (glutinous) rice

 Sugar to taste

 5 cups water

 2 pandan leaves, knotted

 1 cup coconut milk plus 1/2 teaspoon salt (mix well)

Method: 

Rinse the black sticky rice with water thoroughly until the water turns clear. Please take note that the color will remain “black” or “purple” in color but it should look clear.

Add water and pandan leaves in a pot and bring it to boil. Add the black sticky rice into the pot and boil it on medium to low heat for 45-60 minutes or until the rice becomes soft and breaks up. Cover the pot with its lid.

Keep checking the water level, if it’s become too dry, add more water.

Add sugar to taste.

Serve the Black Glutinous Rice Dessert in small bowls topped with a spoonful of coconut milk. If you like it creamier, add more coconut milk. 

Thanks for stopping by!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                               

                                      

Sotong Palembang

Sotong Palembang

Bahan-bahan:

1 kg sotong  -  buang dakwat sotong dan basuh bersih

2 batang serai - dititik

500ml santan pekat  - (boleh gantikan dengan kerisik)  ady guna 300ml santan  + 2 sudu makan kerisik.

1 cawan kicap lemak manis)

minyak 

Bahan kisar:

1 labu bawang besar

5 biji bawang merah

3 ulas bawang putih

2 cm halia

3 cm lengkuas

15 biji cili kering

5 biji cili padi - ni ady tambah

Rempah penumis:

3 cm kulit kayu manis

2 kuntum bunga lawang

2 kuntum bunga cengkih

3 biji buah pelaga 

Cara2 Sotong Palembang:

1. Rebus sotong  3 minit dalam periuk, letak sedikit garam. Toskan dan keluarkan sotong. ( kalau sotong saiz besar blh  potong kecil2 )

2. Panaskan minyak secukupnya dan tumis bahan kisar, bahan penumis bersama serai sehingga pecah minyak.

3. Masukkan kicap dan diikuti dengan santan + kerisik.

4. Apabila kuah sudah kelihatan sedikit pekat,masukkan sotong dan gaul .

5. Tutup kuali dan biarkan seketika.

6. Masukkan garam dan kacau sekali-sekala sehingga kuah menjadi pekat.

P/S: Menurut Kak Maria Hakem, jika tidak mahu masukkan santan, dan rajin buat kerisik, eloklah masukkan kerisik.

Happy Mondays!!!!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com